Beefstew, whole grain mustard, cloves.

 

Cut 800 grs of chuck (sukade lappen in NL) in bitesize (3x3 cm) pieces. Fry in 40 grs butter till brown. Take out and keep warm

Cut an big Autumn King carrot into 5x5 mm cubes. Fry 2 sliced onions and the carrot cubes in the butter for a couple of minutes.

De-glace with 500 ml red wine and 380 ml beef stock. Bring to the boil and add 2 tins of peeled tomatoes.

Cover the meat with 6 tbsp whole grain mustard and add to the pan.

Crumble 3 slices of spiced ginger bread over the stew and add 2 leaves oflaurel, 5 sprigs of thyme and 6 cloves

Cover and slowly stew on a low heat for at least 5 hours.

Before serving add 6 celery stalks, finely cut, for colour and a bite.

Serve with Gratin Dauphinois and spring onions

(recipe Yvette van Boven)